Sweet and Sour Tofu Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 - 20-ounce can pineapple chunks or tidbits
  • 3 tablespoons - Rice Vinegar
  • 2 tablespoons - Ketchup
  • 2 tablespoons - Reduced-Sodium Soy Sauce
  • 1 tablespoons - Brown Sugar
  • 1 - 14-ounce package water-packed extra-firm tofu, drained, rinsed, and cut into 1/2 inch cubes
  • 2 teaspoons - Cornstarch
  • 2 tablespoons - Canola Oil, divided
  • 2 tablespoons - Minced Garlic
  • 1 tablespoons - Minced Ginger
  • 1 - Large Red Bell Pepper, cut into 1/2-by-2-inch strips
  • 1 - Large Green Bell Pepper, cut into 1/2-by-2-inch strips1,
  • Directions:

    1. Drain pineapple and set aside, reserving 1/4 cup of the juice. Whisk the reserved juice, vinegar, ketchup, soy sauce and brown sugar in a medium bowl until smooth. Place tofu in a large bowl; toss with 3 tablespoons of the sauce. Let marinate for at least 5 minutes and up to 30 minutes. Add cornstarch to the remaining sauce and whisk until smooth.
    2. Heat 1 tablespoon oil in a large nonstick skilled over medium-high heat. Transfer the tofu to the pan using a slotted spoon; whisk andy remaining marinade into the bowl of reserved sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
    3. Add the remaining oil to the pan and heat over medium heat. Add garlic and ginger and cook, stirring constantly until fragrant, about 30 seconds. Add red and green peppers and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the reserved sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple and cook, stirring gently until heated through, about 2 minutes more.

    Brief Description

    Stir Fry! Does it get any better than this?

    Main Ingredient:

    Tofu

    Category:  Vegetarian

    Cuisine:  American

    Prep Time: 35 min
    Cook Time: 40 min

    Posted By:

    CHL

    Posted On:

    June 16, 2016

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